Kaempferol complexation in cyclodextrins at basic pH.

  title={Kaempferol complexation in cyclodextrins at basic pH.},
  author={Mar{\'i}a Teresa Mercader-Ros and Carmen Lucas-Abell{\'a}n and Jos{\'e} Antonio Gabald{\'o}n and Mar{\'i}a Isabel Fortea and Adela Mart{\'i}nez-Cach{\'a} and Estrella N{\'u}{\~n}ez-Delicado},
  journal={Journal of agricultural and food chemistry},
  volume={58 8},
The complexation of kaempferol with cyclodextrins (CDs) (beta-, G(2)-beta-, and HP-beta-CDs) in basic medium was studied, and the complexation constants (K(c)) were calculated by using enzymatic, solubility, and fluorometric methods. This is the first time that a decrease in fluorescence has been observed as result of the analyte complexation by CDs. The highest K(c) value for kaempferol complexation was obtained for HP-beta-CDs. To establish the validity of the fluorometric method for… CONTINUE READING